Description
Ackee is a savoury fruit with thick red skin and pale yellow flesh. Once ripe, the skin splits to reveal shiny black seeds and smooth edible fruit pulp. Ackee softens when cooked and has a delicate, savoury flavour.
Ackee and saltfish is the national dish of Jamaica, often eaten for breakfast with fried dumplings or breadfruit. Ackee is fried with onion, tomato, peppers and scotch bonnet chillies, then simmered with saltfish. It is also used in soups, fritters and as a vegan alternative to scrambled eggs.
Ingredients: Ackee, water, salt
Allergy advice: For allergens see ingredients listed in bold.
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